Dandelion Jelly
A sweet, light flavor, reminiscent of honey, dandelion jelly is a perfect way to preserve a taste of early spring!
Equipment
- Large Stockpot
- Large Saucepot
- Canning Lids
- Canning Rings
- Jelly or Pint Jars
- Canning Tongs or Jar Lifter
Ingredients
- 4 cups dandelion petals greens removed, rinsed in colander or salad spinner
- 4 cups water
- 3 tbsp lemon juice bottled
- 4 cups granulated sugar
- 1 packet fruit pectin
Instructions
- Combine dandelion petals and 4 cups of water in the saucepot. Bring to a boil over high heat, stirring occasionally. Boil for 1 minute. This will be the dandelion "tea".
- Remove the tea from the heat, let cool down to room temperature. Cover and refrigerate for 12-24 hours.
- After the tea has steeped for 12-24 hours, strain the petals using a fine mesh colander or cheesecloth. Use the back of a spatula to press on the petals or your hand if using the cheesecloth. Get as much of the liquid out as you can.
- Set the tea aside, discarding the petals.
- Fill large stockpot with water, enough to cover the jars by an inch or two. Bring it to a boil over high heat. Carefully dip canning jars and rings into the water, let simmer about 5 minutes. Then dip the canning lids in for about 1 minute. Remove all, set aside on towels. Cover the pot and reduce the heat to a simmer while the jelly is being made.
- While the canning water comes to a boil, in the medium saucepot combine the strained dandelion tea, packet of pectin and lemon juice. Bring to a boil over medium high heat, stirring occasionally.
- Once the tea begins to boil, add the sugar. Stirring frequently, bring this to a boil that cannot be stirred down. Once it hits that stage, boil for 1-2 minutes. Then remove from heat.
- Skim any foam from the top. This can be easier if you let the jelly sit for a few minutes.
- Carefully ladle the hot jelly into each jar.
- Wipe each rim with a fresh, damp kitchen rag or paper towel.
- Place a fresh lid on each jar, followed by a ring. Tighten only slightly, enough to keep the lids in place.
- Using jar lifter, place the jars in the large stockpot.
- Turn the burner to high, bring water to a boil.
- Cover and boil for 5 minutes for jelly jars, 10 minutes for pints.
- Remove from the water, set aside on a towel and do not disturb for 24 hours.
- After the 24 hours, check the seals on the lids. Refrigerate any unsealed jars and use within a month. Sealed jars should last at least 12-24 months.
